JPH1146684A - Lactobacillary beverage using flammulina velutipes - Google Patents
Lactobacillary beverage using flammulina velutipesInfo
- Publication number
- JPH1146684A JPH1146684A JP9211536A JP21153697A JPH1146684A JP H1146684 A JPH1146684 A JP H1146684A JP 9211536 A JP9211536 A JP 9211536A JP 21153697 A JP21153697 A JP 21153697A JP H1146684 A JPH1146684 A JP H1146684A
- Authority
- JP
- Japan
- Prior art keywords
- mixture
- milk
- beverage
- lactobacillary
- lactic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、制がん作用、その
他薬理作用があるとされ、栄養上からもカリウム等を多
く含み、繊維質からなるえのき茸を用いた乳酸菌飲料に
関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a lactic acid bacterium drink using a fibrous enoki mushroom which is considered to have a carcinostatic action and other pharmacological actions and contains a large amount of potassium and the like from the nutritional point of view.
【０００２】[0002]
【従来の技術】えのき茸を飲料に加工する試みが、従来
よりなされている。えのき茸を飲料に加工する方法とし
ては、菌糸体の状態のときに抽出してその抽出液を乳酸
菌飲料工程中又は製造工程終了後の製品へ添加する方法
(例えば特開昭51-57858号)、或いはコロイド粒子大に細
砕したえのき茸及びその有効成分を乳飲料の製造工程中
又は製品乳飲料に対して添加する方法(例えば特開昭62-
122554号)、茸類を煮た後に抽出した。抽出液を牛乳に
混合する方法(例えば特開平4-30745号)などがある。ま
た、本発明が対象とする飲料ではないが、日干しされた
菌糸体を抽出して得た抽出液に全脂豆乳、脱脂粉乳を加
え、乳酸菌を作用させて複合ヨーグルト食品とする例が
提案されている(例えば特開平8-51927号)。2. Description of the Prior Art Attempts have been made to process enoki mushrooms into beverages. As a method of processing Enoki mushrooms into a beverage, a method is used in which the extract is extracted in the state of mycelium and the extract is added to the product during the lactic acid bacteria beverage process or after the production process
(E.g., JP-A-51-57858), or a method of adding enoki mushrooms and active ingredients thereof finely crushed into colloidal particles during the production process of a milk drink or to a product milk drink (e.g.,
122554), and extracted after boiling mushrooms. There is a method of mixing the extract with milk (for example, JP-A-4-30745). Further, although not a beverage targeted by the present invention, an example has been proposed in which a full-fat soymilk, skim milk powder is added to an extract obtained by extracting a sun-dried mycelium, and a lactic acid bacterium is allowed to act to produce a complex yogurt food. (For example, JP-A-8-51927).
【０００３】[0003]
【発明が解決しようとする課題】菌糸体に比べて子実体
であるえのき茸には、菌糸体にはない多くの栄養素が含
まれているといわれている。表１にえのき茸に含まれる
各種栄養成分の含有量を示す。蛋白質、糖質、繊維、カ
リウム、燐、その他ビタミンＢ1,Ｂ2などが豊富に含ま
れている。菌糸体に比べて栄養分の多い、この有用なえ
のき茸を、飲み口の良い、栄養豊富な乳酸飲料とするこ
とを検討した。また、えのき茸の生産現場では製品とし
て出荷できない不良品が生じることがあるが、この不良
品の有効利用についても同時に検討した。It is said that Enoki mushroom, which is a fruit body as compared with mycelium, contains many nutrients which are not contained in mycelium. Table 1 shows the contents of various nutrients contained in the enoki mushroom. It is rich in proteins, carbohydrates, fiber, potassium, phosphorus, and other vitamins B 1 and B 2 . This useful enoki mushroom, which is rich in nutrients compared to mycelium, was considered to be a well-mouthed, nutrient-rich lactic acid beverage. In addition, defective products that cannot be shipped as products may occur at the production site of enoki mushrooms, and the effective use of these defective products was also studied at the same time.
【０００４】[0004]
【表１】 [Table 1]
【０００５】[0005]
【課題を解決するための手段】本発明は、えのき茸の微
細物と乳類、甘味料の混合物に対して乳酸菌を加えて発
酵させてなるえのき茸を用いた乳酸菌飲料である。えの
き茸の微細物は、えのき茸をミキサーその他の装置によ
って、水の存在下に咽喉越しが良好な程度に微細にした
ものである。えのき茸の添加量の範囲は水１リットル当
り50〜200ｇ、好ましくは100〜150ｇである。50ｇより
少ないと飲料価値がなく、200ｇより多いとえのき茸の
後味と臭気が残り好ましくない。乳類には粉乳、生乳、
生クリーム等、乳酸菌による乳酸発酵が可能なものの中
から調製の容易さ、価格、美味さ等を勘案して用いるこ
とができる。甘味料としては蔗糖、乳糖、麦芽糖、ブド
ウ糖、蜂蜜など一般的に用いられている甘味料の他に、
最近用いられ始めている低カロリー甘味量などを用いる
ことができる。SUMMARY OF THE INVENTION The present invention is a lactic acid bacteria drink using enoki mushrooms obtained by adding lactic acid bacteria to a mixture of fine enoki mushrooms, milk and sweetener and fermenting the mixture. The fine enoki mushrooms are obtained by finely enoki mushrooms with a mixer or other device so that they can pass over the throat in the presence of water. The range of the amount of the enoki mushroom to be added is 50 to 200 g, preferably 100 to 150 g per liter of water. If it is less than 50 g, there is no drink value, and if it is more than 200 g, the aftertaste and odor of the enoki mushroom remain, which is not preferable. Milk includes powdered milk, raw milk,
It can be used in consideration of ease of preparation, price, taste, and the like from those that can be lactic acid fermented by lactic acid bacteria, such as fresh cream. As a sweetener, in addition to commonly used sweeteners such as sucrose, lactose, maltose, glucose, honey,
For example, low-calorie sweetness, which has recently been used, can be used.
【０００６】[0006]
【発明の実施の形態】以下実施例に基づいて本発明を説
明する。表２に実施例１〜６を示すように、えのき茸50
〜200ｇに水1000ccを加えてミキサー中で30秒間回転
し、微細な状態とした。この液を濾過(ガーゼ一重によ
る濾過の後、ガーゼ二重による濾過の計２回)して、え
のき茸微細物含有液を作成した。この液に、乳類、甘味
量を加えて良く撹拌した後、加熱して２回沸騰させた。
これに香料を加え、次いで、ケフィア菌(乳酸菌、市販
品)を植菌し、12時間発酵させて、固まる直前に冷蔵庫
へ移して発酵を停止させた。同時に比較例として、えの
き茸の添加量が50g未満のものと、200ｇを越えるものに
ついて行った。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below based on embodiments. As shown in Examples 1 to 6 in Table 2, the enoki mushroom 50
To 200 g, 1000 cc of water was added, and the mixture was rotated in a mixer for 30 seconds to obtain a fine state. This liquid was filtered (filtration with gauze double and filtration with gauze double twice in total) to prepare a liquid containing fine enoki mushrooms. Milk and sweetness were added to this liquid, and the mixture was stirred well and then heated to boil twice.
A fragrance was added thereto, and then kefir bacteria (lactic acid bacteria, commercially available) were inoculated, fermented for 12 hours, and transferred to a refrigerator immediately before hardening to stop fermentation. At the same time, a comparative example was carried out for the case where the added amount of the enoki mushroom was less than 50 g and the case where the added amount exceeded 200 g.
【０００７】実施例で得たえのき茸を用いた乳酸菌飲料
を試飲したところ、表２に示すように、美味で、飲み口
が良く、栄養価に富むものであることが明らかとなっ
た。When a lactic acid bacteria drink using the enoki mushrooms obtained in the examples was tasted, it was revealed that the drink was delicious, had a good taste, and had a high nutritional value, as shown in Table 2.
【０００８】比較例に示すものは、えのき茸の添加が50
ｇ／リットルに満たないものでは薄味であるし、栄養価
も低いものとなっている。また、200ｇをこえると、咽
喉越しが悪くなり、臭いが口に残る。それらの結果を表
２中に示す。[0008] In the comparative example, the addition of enoki mushroom was 50%.
If the amount is less than g / liter, the taste is low and the nutritional value is low. On the other hand, if it exceeds 200 g, it will be difficult to pass through the throat and the odor will remain in the mouth. The results are shown in Table 2.
【０００９】[0009]
【表２】 [Table 2]
【００１０】[0010]
【発明の効果】本発明によりえのき茸を用いた新規な乳
酸菌飲料を提供できることとなった。また、えのき茸製
品としては市場に出荷できない不良品の有効利用の道が
開かれることとなった。According to the present invention, a novel lactic acid bacterium drink using enoki mushrooms can be provided. In addition, a path for the effective use of defective products that cannot be shipped to the market as enoki mushroom products has been opened.
Claims (1)
物に対して乳酸菌を加えて発酵させてなるえのき茸を用
いた乳酸菌飲料。1. A lactic acid bacteria drink using enoki mushrooms obtained by adding lactic acid bacteria to a mixture of fine enoki mushrooms, milk and sweetener and fermenting the mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9211536A JPH1146684A (en) | 1997-08-06 | 1997-08-06 | Lactobacillary beverage using flammulina velutipes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9211536A JPH1146684A (en) | 1997-08-06 | 1997-08-06 | Lactobacillary beverage using flammulina velutipes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH1146684A true JPH1146684A (en) | 1999-02-23 |
Family
ID=16607491
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9211536A Pending JPH1146684A (en) | 1997-08-06 | 1997-08-06 | Lactobacillary beverage using flammulina velutipes |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH1146684A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002090559A1 (en) * | 2001-05-07 | 2002-11-14 | Biohub Co., Ltd. | A method for preparing lactic acid fermented solution of mushroom and lactic acid fermented solution of mushroom produced thereby |
| KR100534066B1 (en) * | 2001-09-04 | 2005-12-06 | 주식회사 바이오허브 | Mushroom lactic acid fermented solution including effective ingredients for decreasing the value of blood sugar, and method for manufacturing the solution |
| CN103262889A (en) * | 2013-04-23 | 2013-08-28 | 蚌埠市福淋乳业有限公司 | Golden mushroom fermented soybean milk |
| CN104304461A (en) * | 2014-10-13 | 2015-01-28 | 王林林 | Making method of flammulina velutipes yoghourt |
| CN104351337A (en) * | 2014-11-11 | 2015-02-18 | 李开成 | Preparation method of edible fungus active lactobacillus beverage |
| CN109315226A (en) * | 2018-11-07 | 2019-02-12 | 岳西县良中电子商务有限公司 | A kind of preparation method of needle mushroom mushroom cell microcapsules fermented health drink |
-
1997
- 1997-08-06 JP JP9211536A patent/JPH1146684A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002090559A1 (en) * | 2001-05-07 | 2002-11-14 | Biohub Co., Ltd. | A method for preparing lactic acid fermented solution of mushroom and lactic acid fermented solution of mushroom produced thereby |
| US6841180B2 (en) * | 2001-05-07 | 2005-01-11 | Biohub Co., Ltd. | Method for preparing lactic acid fermented solution of mushroom and lactic acid fermented solution of mushroom produced thereby |
| CN1320121C (en) * | 2001-05-07 | 2007-06-06 | 拜奥哈步株式会社 | Method for preparing lactic acid fermented solution of mushroom and lactic acid fermented solution of mushroom produced thereby |
| KR100534066B1 (en) * | 2001-09-04 | 2005-12-06 | 주식회사 바이오허브 | Mushroom lactic acid fermented solution including effective ingredients for decreasing the value of blood sugar, and method for manufacturing the solution |
| CN103262889A (en) * | 2013-04-23 | 2013-08-28 | 蚌埠市福淋乳业有限公司 | Golden mushroom fermented soybean milk |
| CN104304461A (en) * | 2014-10-13 | 2015-01-28 | 王林林 | Making method of flammulina velutipes yoghourt |
| CN104351337A (en) * | 2014-11-11 | 2015-02-18 | 李开成 | Preparation method of edible fungus active lactobacillus beverage |
| CN109315226A (en) * | 2018-11-07 | 2019-02-12 | 岳西县良中电子商务有限公司 | A kind of preparation method of needle mushroom mushroom cell microcapsules fermented health drink |
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